Maple Cinnamon Sweet Potatoes
- 6 medium sweet potatoes, scrubbed
- 14 cup butter
- 14 cup pancake syrup (sugar-free OK)
- 14 teaspoon vanilla
- 12 teaspoon cinnamon (to taste)
- 18 cup chopped pecans (optional)
- water
- Put sweet potatoes into a pan that will fit into your microwave.
- Add 1/2 inch water and cover with plastic wrap.
- Microwave on high for 5-7 minutes according to whether your microwave is higher power or lower power.
- Rotate pan, repeat.
- Rotate pan again, repeat again.
- CAREFULLY uncover the sweet potatoes and test for doneness.
- They will probably be not quite ready.
- Rearrange the potatoes to get the least-cooked portions to the outside.
- Cook 3-5 minutes more.
- Test.
- Repeat if necessary until done.
- Drain off any remaining water.
- Set potatoes aside.
- Put butter into microwavable bowl.
- Melt in microwave in short bursts so as not to spatter.
- Add vanilla, syrup, and cinnamon.
- Whisk together with a fork.
- Heat sauce in 30 second bursts until hot.
- Whisk together again.
- Split potatoes and press them to pop the slit open.
- Drizzle on a tablespoon or two of sauce.
- Garnish with a sprinkling of pecans if desired.
sweet potatoes, butter, pancake syrup, vanilla, cinnamon, pecans, water
Taken from www.food.com/recipe/maple-cinnamon-sweet-potatoes-277401 (may not work)